A great hotpot place where you can choose the ingredients and the soup. Its a go-to place during winters and you never have to wait for long to get a table. Love it...had lots of seafood, no carbs, mushrooms, bean puffs...at $13.90. Also make sure to try their Prawn Makarm - deep-fried prawns, covered in tamarind, shallot & cashews. A cosy cafe inspired by Korean aesthetics and lifestyle. Accredited by Coeliac Australia, our establishment takes pride in offering hot pot healthy, delicious, and nutritious dishes that cater to various dietary preferences and requirements. By subscribing, you agree to SBS’s terms of service and privacy policy including receiving email updates from SBS. It was a pretty tasty broth, salty , spicy and tingly. There's not much to say about the ingredients other than it was cooked well, it's pretty much what you customise to have in your bowl. Though a little heavy on msg, it was flavourful and balanced, nice & creamy from the beef bones, not too spicy like some malatang places. I ordered mild and added my own chilli which is on all the tables. The only downside is having to share tables with strangers, especially when you have to squeeze through to get to your seat thats against the wall. You know a place is good when there is another hot pot place 3 stores up and it's completely dead whilst this one has people queuing out front. Lined up for dinner in the cold for approx 45 minutes expecting out of the world food as all other reviews have mentioned. Nevertheless still decent hot food for this winter weather. It’s best to fill up one pot with all the ingredients and then ask for extra bowls to eat separately with. Some people also order an extra bowl of rice to eat with the noodle soup. The concept behind this place is that you pick what you would like in your hotpot from the huge variety available. It ranged from frozen sliced meat, frozen seafood, veggies and a plethora of different fish balls. The ethos here isn't only bound by cuisine, but to rescue off-cuts from restaurants and not-perfect fruits and vegetables from markets. Their kombucha is a must-try, as is the signature “umami e pepe”. It takes the cheesy, peppery Italian pasta dish cacio e pepe and takes it to new levels with a secret miso recipe made from leftover bread. Whether you’re at the top or bottom of Sydney Road, Rexy Kebab has you covered with perhaps everyone’s favourite late-night snack – a halal snack pack. Expect polystyrene containers heaped high with chargrilled meat fresh off the rotisserie and mountains of shredded cheese drizzled with the holy trifecta of sauces – barbecue, garlic and chilli. With sizes ranging from the raptor to rexy to T-rex , Rexy has all appetites and group sizes covered. It’s adorned with thinly sliced rare beef that cooks in the piping hot broth and you’ll also receive a plate of bean sprouts, mint and sauces to tailor the flavour to your preference. It’s the world's best hangover cure and with a side of crispy spring rolls, you’ll be dancing down Vic street. You've slurped your way through spicy Sichuan, kimchi stew and meaty beef broths. Now it's time to go luxe with Fishpot, a dazzling new hotpot restaurant serving silky smooth fish-based broth. Order luxurious ingredients like lobster, sashimi and premium wagyu to cook at your expert-designed hotpot station. With the tap of a button the cooking basket automatically lifts up, no effort required. We proudly serve our guests an extensive range of hot pot soup bases to satisfy every taste bud. From our signature Sichuan Beef Tallow soup for authentic Sichuan spicy seekers to Dried Fish Maw and Chicken Soup for delicious collagen lovers and Tomato Soup for Vegetarians and Vegans! All are served with complimentary fruit bowls with comfortable seating and ambient. But except of the space and choice, the food are fresh and the taste is the same~ service is friendly and efficient as well. The restaurant is small and cramped, don't be surprised if you have to share your table, but even though it's busy and cramped the service is actually very good . It's a common knowledge that Melbourn's MaLaTang is not spicy enough for us Asian. Yes, I am well aware that the Mala (麻辣) Spicy broth is their signature, but this time we went for something else — the Collagen Bone Broth (大骨浓汤) — because we’ve tried the Mala series before and we were curious. Ingredients were largely fresh except for the tofu puffs (豆腐卜) that kind of went sour. Scott Pickett has built his reputation on a jazz-riff approach to Michelin classicism, but here he’s favouring the visceral attractions of smoke, flame and char. The elemental approach to cooking goes hand-in-hand with the strictly a la carte menu and a pragmatic wine list that will please both the haves and the have-yachts. In any event, the food is good enough to persist with your quest to book. Tedesca Osteria on the Mornington Peninsula is a fixed-menu dining experience, that is an utter celebration of locally grown and sourced produce. Dining at Farmer's Daughters is as much of an educational experience, as it is a luxurious, wholesome and memorable meal. Executive chef Alejandro Saravia spent many years bringing his vision of a deli, restaurant and bar to life, and the venue was welcomed with open arms by Melburnians seeking a taste of their own state. Towoois here to curb it with their selection of Wagyu and Angus beef dishes. With wagyu short rib and scotch fillet on the menu and the option to serve up to nine people, there will certainly be enough to go around. ChangGo’s most popular yet irresistibly Instagram-able item is the ‘Palsaik’ set, which translates to eight colours in Korean.
hot pot
